Department of Biochemistry and Diet Therapy, Nutrition Research Center, Faculty of Nutrition, Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran.
Department of Human Nutritional Sciences, Richardson Centre for Functional Foods and Nutraceuticals (RCFFN), University of Manitoba, Winnipeg, MB, Canada.
J Hum Nutr Diet. 2018 Jun;31(3):408-412. doi: 10.1111/jhn.12544. Epub 2018 Feb 22.
Recent evidence indicates a role for dietary factors in the pathogenesis of ulcerative colitis (UC). The aim of the present study was to investigate the relationship between dietary patterns and UC risk.
Sixty-two newly diagnosed cases of UC and 124 healthy age and sex-matched controls were studied. Data on diet was measured using a validated country-specific food frequency questionnaire. Factor analysis was used to define major dietary patterns based on 28 food groups and nutrient content.
After adjustment for confounding factors, subjects who were in the highest tertile of the healthy dietary pattern had a 79% lower risk of UC (odds ratio = 0.21, 95% confidence interval = 0.07-0.59, P = 0.003), whereas the consumption of an unhealthy dietary pattern was associated with a significantly increased risk of UC (odds ratio = 3.39, 95% 95% confidence interval = 1.16-9.90, P = 0.027).
The findings of the present study suggest that dietary patterns are associated with UC risk.
最近的证据表明，饮食因素在溃疡性结肠炎（UC）的发病机制中起作用。本研究旨在探讨饮食模式与 UC 风险之间的关系。
研究纳入了 62 例新诊断的 UC 患者和 124 名年龄和性别匹配的健康对照者。采用经过验证的具有国家特异性的食物频率问卷来评估饮食数据。基于 28 种食物组和营养素含量，采用因子分析来定义主要的饮食模式。
调整混杂因素后，健康饮食模式处于最高三分位的受试者患 UC 的风险降低了 79%（比值比=0.21，95%置信区间=0.07-0.59，P=0.003），而不健康饮食模式的摄入与 UC 的风险显著增加相关（比值比=3.39，95%置信区间=1.16-9.90，P=0.027）。
本研究的结果表明，饮食模式与 UC 风险相关。
